Updated Meatball Stew En Casserole

By Linda Larsen

Updated 08/16/19

Meatball Stew en Casserole
John Kelly/StockFood Creative/Getty Images
  • Total: 80 mins
  • Prep: 35 mins
  • Cook: 45 mins
  • Yield: Serves 8 to 10

This easy version of a one dish meal uses some of my favorite convenience foods. Don't turn up your nose at convenience foods; this type of recipe used to take a couple of hours to make! And, having grown up with the original, I can say with confidence that this twist on the classic recipe is just as good.

All you need with this recipe is a nice green salad tossed with some avocados and grape tomatoes and drizzled with a tangy vinaigrette. Enjoy every bite of this fabulous meal.

Ingredients

  • 1 1/2 pounds frozen fully cooked meatballs
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 (8 -ounce) package button mushrooms, sliced
  • 1 (10-ounce) can cream of mushroom soup with roasted garlic
  • 1/2 cup milk
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon onion salt
  • 1 (10-ounce) package frozen baby peas, thawed
  • 1 (16-ounce) package frozen carrot slices, thawed
  • 1 container refrigerated mashed potatoes
  • 1/2 cup grated Parmesan cheese

Steps to Make It

  1. Preheat the oven to 400 F.

  2. Bake the meatballs as directed on package, or make and bake two batches of Easy Meatballs. Set aside.

  3. In a heavy saucepan, saute the onion and garlic in the olive oil until tender. Add the mushrooms and cook and stir for 3 minutes longer.

  4. Stir in the canned soup, milk, nutmeg, thyme, and onion salt. Gently stir in the cooked meatballs, thawed peas, and thawed carrots. Pour into a 3-quart casserole dish.

  5. Prepared the mashed potatoes as directed on the package, adding the Parmesan cheese at the end.

  6. Spoon dollops of the mashed potatoes around the edge of the casserole.

  7. Bake for 25 to 35 minutes, until the potatoes are browned and casserole is bubbly.

To Freeze Ahead

  1. Leave meatballs frozen or bake and cool homemade meatballs.

  2. Saute the onion and garlic in oil, add mushrooms and cook, then stir in canned soup, milk, thyme, and onion salt.

  3. Chill this mixture in the refrigerator, then stir in frozen meatballs, frozen carrots, and frozen peas. Place in an appropriately sized casserole dish, wrap well, label, and freeze up to 3 months.

  4. Store the mashed potatoes in the refrigerator and the Parmesan cheese in fridge.

To Thaw and Reheat

  1. To thaw and reheat, thaw the casserole overnight in the refrigerator.

  2. Bake, covered, at 400 F for 35 to 45 minutes or until the casserole bubbles around the edges.

  3. Uncover the casserole, then combine the potatoes and Parmesan cheese and spoon around the edge of the casserole.

  4. Bake for 15 to 20 minutes longer or until potatoes are browned and casserole is bubbly.

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